Journal of Interventional Nephrology

Glycemic-index-impact-factor.php

 The relative ranking of carbohydrate in foods according to how they affect blood glucose levels id defined as Glycemic Index. This is very essential part of our diets, but all carbohydrate foods are not equal. Carbohydrates with a low Glycemic Index are more slowly absorbed, metabolised and digested. This further cause a slower and lower rise in blood glucose, therefore usually insulin levels. There are three classifications for Glycemic Index such as low, mid and high with their range of 55 or less, 56-69 and 70+ respectively. There is a difference between a low GI food and a low GI diet. In order to reduce the risk of chronic diseases lower consumption is better suggested.  

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